Recipe Lemon Herb Ro Chicken with Potatoes

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1.5 pounds baby potatoes halved
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 cloves garlic, minced- 1 fresh rosemary, chopped (or teaspoon)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 teaspoon paprika- Salt and pepper to taste
• Lemon slices, for garnish (optional)

Instructions1. Pre oven to 425°F (220°C). Lightly grease a large sheet or roasting.

. In a bowl, whisk together olive oil, juice, minced garlic, rosemary, thyme, paprika, salt, pepper.

3. Toss the potatoes with a little salt and pepper, then spread them on the pan in single layer.

4. Place the chicken thighs on top of the potatoes. Brush the herb mixture over the chicken.

. Roast for 25 minutes, then flip the chicken and stir the potatoes. Brush again with the pan juices.

. Roast for an additional 15–20 minutes, or until chicken reaches 165°F74°C) and the potatoes are tender and golden.

7. Remove from and let rest for 5 minutes. Garn with lemon slices if desired### Tips

• For crisp, finish under the broiler for23, watching closely to prevent burning.
• Swap chicken thighs breasts, but adjust cook time to drying out.
• Add a handful of chopped vegetables (carrots onions, or) a one-pan meal.

Servings and Nutrition

• Serv: 4
• Total time: 40–45 minutes- Estimated calories per serving: ~420 kcalvar with brands)